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Chocolate Caramel Oat Bars

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40min

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16 servings

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These irresistible Chocolate Caramel Oat Bars (Carmelitas) feature a buttery oatmeal cookie base layered with rich chocolate chips and gooey caramel. The same crumbly oat mixture forms both the crust and topping, creating the perfect contrast to the melty filling. With their simple preparation and decadent taste, these bars make an impressive dessert for potlucks, bake sales, or anytime you need a sweet treat that combines the classic flavors of chocolate, caramel, and oats.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
15 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Milk

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Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat the Oven

Preheat oven to 350°F (175°C).

2
Prepare the Baking Pan

Line a 9x9 inch baking pan with parchment paper, leaving overhang on the sides for easy removal.

3
Melt the Butter

In a microwave-safe bowl, melt butter.

4
Mix Dry Ingredients

In a large bowl, combine oats, flour, brown sugar, baking soda, and salt.

5
Add Butter to Dry Mixture

Pour melted butter into the dry ingredients and mix until combined and crumbly.

6
Press Bottom Layer

Press half of the oat mixture into the bottom of the prepared pan to form the crust.

7
Bake Bottom Layer

Bake the crust for 10 minutes until lightly golden.

8
Prepare Caramel Layer

While crust is baking, warm caramel sauce slightly if it's too thick to pour.

9
Layer Chocolate Chips

Remove crust from oven and sprinkle chocolate chips evenly over the hot crust.

10
Add Caramel Layer

Pour caramel sauce over the chocolate chips, spreading to within 1/4 inch of the edges.

11
Add Crumble Topping

Sprinkle the remaining oat mixture over the caramel layer.

12
Bake the Bars

Return to oven and bake for 15-18 minutes until the top is golden brown.

13
Cool Completely

Allow bars to cool completely in the pan, about 2 hours, or refrigerate to speed up cooling.

14
Cut into Squares

Once cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into 16 squares.

15
Serve

Serve at room temperature for the perfect chewy texture.

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